Rosemary & Parmesan Ciabatta

Rosemary and Parmesan Ciabatta Recipe - SavvyMom

Okay, okay, we will always have a special place in our hearts (and tummies) for garlic bread. It’s the perfect side to any real Italian meal (yada yada yada.) But do you ever find that your go-to garlic bread recipe just doesn’t seem to make the cut when you’re looking to serve a meal that’s a bit more sophisticated? What about for a special holiday meal like Easter dinner? Enter our latest bread obsession: The rosemary & Parmesan ciabatta.

This rosemary and parmesan ciabatta recipe is as simple as can be to make and ramped up with some serious flavour (think olive oil, fresh rosemary, and flaked sea salt). The best part? Olive oil instead of butter or on its own freshly warmed to sop up any leavings from your meal.


Makes 1 loaf

Rosemary & Parmesan Ciabatta Recipe:

You’ll Need

  • 1 large French-style or ciabatta baguette
  • 2 tbsp freshly chopped rosemary
  • 1/4 cup good quality olive oil
  • 1 tbsp sea salt
  • 1/4 cup freshly grated Parmesan

Prep and Cook

  • Preheat oven to 400 F.
    Line a large rimmed baking sheet with parchment paper and set aside.
  • Without cutting completely through bottom crust of the loaf, cut bread diagonally into 1-inch-thick slices using a serrated knife.
  • In a small bowl, combine the olive oil, rosemary, and sea salt.
    Stir well to combine.
    Using a brush or small spoon, open up the slices of the baguette and spread each side evenly with some of the olive oil mixture.
    Once finished, drizzle or brush any remaining olive oil mixture over the top of the baguette.
    Sprinkle with Parmesan cheese between slices and on top of the loaf.
  • Place the loaf onto your baking sheet and bake for 10 to 12 minutes, or until the top is crispy and golden.
    Remove from oven and let cool for 5 minutes.
    Cut bread slices the rest of the way through and serve immediately.


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